Summer Frittata

Submitted by Sherrybeth

"This is wonderful. I had a recipe from a diabtetic cookbook that I added to and adapted more for my taste. It turned out very well and my family NEVER knew it was good for them!"

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photo by I'mPat

Ready In:: 50mins
Ingredients:: 9
Serves:: 6-8

ingredients

6 ounces lean ham, thinly chopped
¹⁄₂ cup bell pepper, finely chopped (I use orange, red or yellow because I'm not fond of green)
1 cup corn kernel
¹⁄₈ teaspoon red pepper
¹⁄₄ cup green onion, finely chopped
¹⁄₂ cup yellow squash, finely chopped
¹⁄₂ cup zucchini, finely chopped
2 cups egg substitute
4 ounces reduced-fat sharp cheddar cheese

directions

Combine all ingredients, except red pepper, cheese and egg substitute in a non-stick skillet which has been sprayed with non-stick cooking spray.
Lightly brown the ham, peppers, corn, onions, squash and zucchini.
In medium bowl, combine the egg substitute (whipping well), the cheese and red pepper.
Fold the browned mixture into the egg mixture.
Pour into a lightly greased tart pan and bake at 350 degrees for 30 minutes or until lightly brown and set in the middle.

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Reviews

What a yummy frittata this made with lunch with a slice of buttered wholemeal/wholegrain toast. I used yellow capsicum/bell peppers as that is what I had on hand but think red would give better presentation and look more appealing. Thank you Sherrybeth, made for Adopt A Tag.

I'mPat